'Hutspot' (Carrots/Potatoes/Onion Mash)

  • 1½Lb (750g) potatoes, peeled and cut
  • 2½Lb (1150g) carrots, scraped (if necessary) and cut in ½" (1 cm) pieces
  • 1 large sweet onion, remove skin, cut in two and slice thinly

  • 1Lb (500g) slow-cooking beef (beef for stew, rib of beef?)
  • a little butter for preparing the meat

  • (optional, as a side dish) 5-6 oz (150-180g) lentils or other legumes

  1. (Optional) Start soaking beans the night before;
  2. Start the meat (and beans) well in advance;
  3. Peel, cut and wash potatoes;
  4. Scrape carrots if necessary, wash and cut in ½" (1cm) pieces;
  5. Peel onion, cut in two and slice thinly;
  6. Put vegetables in a large pot, add 1 cup (500ml) water;
  7. Bring to a boil and let cook for 30-35 minutes;
  8. Drain water, mash and mix vegetables;
  9. You may add ½cup (125 ml) hot milk;
  10. Make a well for gravy in the vegetables mash on the plate.
[a well with gravy in a carrots/potatoes/onion mash]
hutspot click to hear
"een kuiltje voor de jus" click to hear - 2 (a well for gravy)
This dish traditionally goes with a piece of slow-cooking beef called 'klapstuk.' My dictionary says 'rib of beef' but I'm not sure that's the right word.
In Holland, it's sometimes eaten with a side dish of split peas or lentils, or other beans (like white beans) are mixed in - I personally think the mixed-in beans make the taste a bit dull.
this dish
rib of beef (?)
jus click to hear 2 (Fr.)
[onion, carrots, potatoes]
The 'hutspot' ingredients
ui click to hear - wortels click to hear - aardappels click to hear
(proportions not pictured correctly)

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